Easy Homemade Bagels

Watch how to make it here

This 4-ingredient overnight bagel recipe makes the best homemade bagels with tools you already have at home. They require minimal effort to make and yield chewy, flavorful bagels.

A few notes:

  1. Recipe: The recipe listed below yields 2 bagels to make sure it’s enjoyed fresh. I noticed that bagels become stale after a couple of days so it’s best to not make a large batch. It is also easier and quicker to prepare a small batch. Plus, the only equipment needed for this recipe is a bowl, baking tray, parchment paper, and an oven.
  2. Flour: While all-purpose flour can be used to make bagels, bread flour is the best option since it has high protein content which results in a chewy bagel.
  3. Sugar: Barley malt syrup is one of the best sweeteners to boil bagels in. I typically use this syrup when making bagels but I wanted to find an ingredient that was accessible to everyone. After recipe testing different types of sugar, I found that brown sugar is a great alternative to barley malt syrup and helps the bagel achieve a golden crust.
  4. Proofing: For the best texture and flavor, this recipe calls for proofing the dough overnight in the fridge. This allows the dough time to slowly ferment and release its flavors.
  5. Cooking: Boiling bagels for a minute on each side before baking will result in a chewy crust. Be mindful not to boil the bagels for too long otherwise, it will prevent the bagel from rising in the oven.


Easy Homemade Bagels

Prep Time

8 hr

cooking time

20 min



total time

8 hr 20 min



1 cup bread flour
1 tsp granulated sugar
0.5 tsp active dry yeast
1 tsp neutral oil
2 tbsp brown sugar
2.5 cups water
1 tsp sesame seeds
0.5 tsp garlic powder

Cooking Instructions

Step 1
Combine 1/2 cup of warm water (about 110 degrees F), yeast, and sugar in a bowl. Set aside for about 5 minutes for the yeast to activate. In the same bowl, add in the bread flour. Mix well.
Step 2
Shaping the dough: Sprinkle flour on a clean surface and transfer the dough. Knead the dough for about 10 minutes. Continue to sprinkle flour on the dough until it no longer sticks to your hands. Poke the dough with your finger and if it bounces back then it is time to proof. Roll the dough into a smooth ball. Cut into 2 equal pieces. Roll one piece into a ball and poke a hole in the center. Stretch the hole about 1-2 inches wide. Repeat with the other piece.
Step 3
Proof overnight: Add both bagels to a parchment paper lined baking tray. Drizzle some oil to prevent it from drying out, cover with saran wrap and towel. Place in the fridge overnight for up to 24 hours.
Step 4
Boiling and baking the bagels: Take the bagels out of the fridge right before you plan on enjoying them. Preheat the oven to 400 degrees F. Heat up 2 cups of water in a pot until boiling. Bring it down to a simmer and add brown sugar. Boil the bagels for 1 minute on each side. Transfer to the same parchment paper lined baking tray it was proofing in and add sesame seeds and garlic powder. Bake the bagels for 15-20 minutes, flipping halfway to form a golden crust on both sides. Enjoy with vegan cream cheese.

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Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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